Description
These Crock Pot Birria Tacos are a delicious twist on traditional tacos, with tender beef cooked in a flavorful chili sauce and served in crispy fried tortillas. Perfect for a festive meal or special occasion!
Ingredients
Units
Scale
For the Beef:
- 3 pounds beef chuck roast, cut into large chunks
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 onion, quartered
- 4 garlic cloves
- 1 14.5 ounce can diced tomatoes
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving:
- Corn tortillas
- Oil for frying
- Cilantro and diced onion for garnish
Instructions
- Prepare the Chili Sauce: Soak dried chilies in hot water for 15 minutes. Blend with onion, garlic, and tomatoes until smooth.
- Cook the Beef: Place beef in the crockpot. Pour chili mixture over beef. Add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper. Cook on low for 8-10 hours until beef is tender.
- Shred and Fry: Shred beef and mix with the sauce. Heat oil in a skillet. Dip tortillas in the top fat layer of the broth from the crockpot, then fry until crispy on both sides.
- Assemble: Fill tortillas with beef mixture, fold, and fry again until crispy. Serve with additional broth from the crockpot for dipping, cilantro, and onion, if desired. Enjoy!
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
